My Blog: July 2017

This is our cook for the month of July, a hottie firecracker lady!

Her name is Sheila!

She served a bang up BBQ Rib dinner with all the trimmings.

Her master BBQ chef was none other than the famous

King BBQ Master Chef, oh I might get in trouble for this. ha ha.

Her hubby was kind enough to BBQ the ribs for us.

He gave me his secret recipe and here it goes.

For two, 3.5 pound St. Louis type pork rib slabs: I BBQed 20 minutes each side at 300-350 degrees then 5 minutes on each side after putting on a generous coating of BBQ Sauce, at the same temperature.

They were delicious, thanks for being our BBQ Chef!

Finger licking good!!!

Can you see the little fish in the bowls?

Coleslaw a snap, a package of cabbage mix, and Maria's Coleslaw dressing

that is refrigerated in the jar. So good.

The cornbread was so good, she said a family recipe, so I didn't press

her on giving up her family secret recipe.

All nicely cut in little pieces for the ladies, also we had some very good butter
for the cornbread.

Now the chili bean recipe takes a little work, this is Margie's chili recipe as follows:

MARGIE’S CHILI BEANS

Servings 8 as a main dish and 12 to 16 as a side dish

2 pounds lean ground beef

1 white onion, chopped

8 cloves garlic, minced

1 green bell pepper, diced

¼ cup fresh Italian parsley, chopped

3 jalapeños, seeded and chopped

1/3 cup fresh red chili powder

1 ½ teaspoon ground cumin

3 cans (15 ounces) low-fat, reduced-sodium beef broth

1/3 cup dry vermouth (optional)

1 can (28 ounce) crushed tomatoes

1 can (15 ounce) kidney beans

1 can (15 ounce) chili beans

½ cup sharp reduced-fat cheddar cheese, shredded

DIRECTIONS

Place a large pot over medium heat.

Add ground beef, onion, garlic, bell pepper,

parsley and jalapeños. Cook, stirring occasionally,

Until ground beef is no longer pink, about 8 minutes.

Stir in chili powder and cumin, cook for another two minutes.
Add beef broth, dry vermouth, tomatoes and beans;

bring to a boil over high heat.

Reduce heat; cover and simmer for 90 minutes
Ladle a portion of chili (about 1 ½ cups) into each

bowl and top with about a tablespoon of cheese.

Serve and enjoy.

Margie’s Tip

For powerful flavor, check out the Mexican area in the supermarket and see if they have the cellophane packages of chili powder in mild, medium and hot, settling on the one that you like. She likes the California Chili.